I’ve been searching high and low for some healthy recipes to satisfy my sugar cravings. Some have been meh, most have been totally inedible. Until now. These gems from the Ambitious Kitchen are DELICIOUS! Best part is the lentils provide some good stuff (think protein and fiber) and you can’t even taste them. I promise.
What you’ll need:
- 1/2 cup red lentils
- 1/2 cup natural peanut butter (creamy or chunky)
- 1/3 cup pure maple syrup
- 1 tbsp. pure vanilla extract
- 1 cup rolled oats
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup dark chocolate chips (can use vegan chocolate chips to make recipe vegan)
First off, In a small sauce pan, combine lentils and a cup of water; bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until the lentils are soft. Transfer the lentils to a food processor (or in my case a baby food maker), add a few tablespoons of water, then process until the lentils are a smooth puree and set aside.
Preheat over to 350 degrees, Spray a 9 x 9 inch baking pan with non-stick cooking spray and set aside.
Place oats in a blender or food processor (or baby food maker) and process until finely ground and smooth like flour. Transfer to a bowl and whisk in baking soda and salt. Don’t worry if they aren’t perfect…mine looked like this:
In a large bowl or electric mixer, mix together peanut butter, maple syrup, and vanilla until smooth. Add in lentil puree and mix until well combined.
Fold in oat mixture then, gently fold in 1/3 cup of chocolate chips. Pour batter into baking pan and sprinkle remaining chocolate chips over the top (go ahead and eat a few as well, no one will know). Bake for 20-25 minutes. If you want them to taste more fudge-like I would stick close to 20 minutes. Cool completely on wire rack, cut and serve!
Tip: You might want to bake yourself a second secret batch and stash them in the freezer. They are super yummy frozen and if your family is anything like mine, the first batch wont last long!